Batekaa Vadaa (Spicy fried potato balls)


5 large              batekaa (potatoes), boiled, peeled & diced

¼ cup               draaksh (raisins), soaked in warm water for ½ hour


1 teaspoon        aadu (ginger), grated

2 teaspoon        lilu marchu (green chili), minced

2 teaspoon        saaker (sugar)

1 ½ teaspoon    mithu (salt)

1 tablespoon      limbu (lemon juice)

½ teaspoon       garam masaalaa

4 cloves            lasan (garlic), finely chopped

¼ cup               kaju (cashew nuts), broken up

1/8 teaspoon     hing (asafetida)

some                kothmari (cilantro), optional

some                naariyel (coconut meat), grated, optional


1 cup                chanaa no lot (chickpea flour)

½ teaspoon       mithu (salt)

½ teaspoon       marchu (cayenne pepper)

¼ teaspoon       hardar (turmeric)

1/8 teaspoon     hing (asafetida)

1 teaspoon        baking soda

some                pani (water)

some                oil, for deep frying


1.                   In a large bowl, mash the potatoes, mixing in the ginger, green chilies, sugar, salt, lemon juice, garam masaalaa, garlic, cashew nuts & asafetida. Also add in the cilantro & coconut.

2.                   Roll into 1” balls.

3.                   Make some batter by mixing the chickpea flour, salt, cayenne pepper, turmeric, asafetida & baking soda.  Add just enough water to make a thin batter.

4.                   Heat oil in a frying pan.  Fry the balls in batches, until they turn orange. Remove with a slotted spoon to a plate lined with paper towels to catch the excess oil.

5.                   Serve them with either date chutni, lili chutni or simply, some ketchup.


Note: If the batter doesn’t stay on after frying, it’s too runny. Add flour to thicken.


Source: Kokila

Makes: 48 balls